Hot and Sour Soup

Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.

220 g / 7oz chicken breast
12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
1/2 cup wood ear mushrooms , chopped 1.5cm/ 3/5" pieces (Note 1)
1 tsp dried chilli / red pepper flakes , adjust spice to taste (Note 2)
2 tsp dark soy sauce (Note 3)
1 tbsp light soy sauce (Note 3)
1 tsp ginger , finely grated
1/2 tsp white pepper (sub black)
6 cups (1.5L/1.5qt) chicken or veg stock/broth , low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)
125 g / 4oz firm tofu (~ 1 cup) , cut into 1.2cm / 0.5" cubes (Note 4)
1/4 cup bamboo shoots , thinly sliced (Note 5)
2 eggs , whisked
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion , finely sliced


Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Place chicken broth, ginger, soy sauces, chilli, sugar and sesame oil in a large pot over medium high heat.
Once simmering, add chicken, cover and reduce heat so it's simmering.
Cook 10 minutes, remove chicken and shred.
Full instructions recipe visit:

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